Serves: 4
Total Calories: 203
In a large pot heat the oil over medium heat and sauté the garlic and onion 2 minutes. Add the chili powder and cook, stirring, about 30 seconds. Add the clams and all of the remaining ingredients. Cover and cook until the clams open, about 5 minutes. (Discard any that don't open.) Serve in shallow bowls with the broth.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Clams in Red Chili Broth recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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